Banoffee Trifle



Last week I enjoyed sharing the world’s greatest banoffee milkshake with you here. This week, it’s taking roughly the same ingredients, with one or two added or taken away, and rearranging them in a way that is equally awesome. The twist to this one is adding a blackberry coulis. The coulis cuts through what can be cloying sweetness and marries that with the bananas and chocolate sauce.


I tried my best to make caramel sauce but I put the sugar in the pan, looked away for TWO SECONDS to check Twitter, and next thing I know the kitchen is  spewing volcanic smoke and the goldfish in the tank on the kitchen counter are eyeing out the chaos with alarm (although they eye out everything with alarm because their view usually has malevolent cats in it). So make caramel sauce at your peril.

IMG_7284So on to the recipe, this makes two jars of awesome:

For the coulis

  • 1 cup blackberries
  • 3 tbsp sugar
  • half a cup of water

Add berries, water and sugar to a saucepan on medium heat. Bring to a simmer, uncovered. Cook until liquid has halved and berries have disintegrated. Smush with a potato masher or throw into a blender and blitz.

For the banoffee:

  • 1 banana, chopped into thin circles
  • Chocolate sauce, about half a cup (recipe for it here)
  • 3-4 tbsp of the coulis
  • 6 marie biscuits or other crunchy sweet biscuits
  • 1 cup custard (I used shop bought because after the caramel disaster I was in no mood to curdle eggs)
  • 2 tbsp caramel sauce
  • 4 scoops vanilla ice cream
  • Dark chocolate shavings to garnish with

Put biscuits into a plastic bag and beat to death with a rolling pin. Layer the bottom of two jars with the biscuit base. Then drizzle a bit of the coulis. Then a layer of bananas, followed by chocolate sauce and then custard and a bit of caramel. Then more bananas, more sauce, custard and a bit of caramel. End with two scoops of ice cream and another colourful drizzle of coulis and shavings of chocolate.

IMG_7301 IMG_7294 IMG_7297 IMG_7304


Blog Comments

Lol at the thought of your wide eyed fish. As usual this looks amazing. I just tweeted you my favourite caramel sauce recipe. Make it with or without the salt but it is flop proof. It does take a while though since the water has to evaporate before caramel starts forming but you can’t go wrong! 🙂 xx

Thanks so much Tami, I will definitely give it a try. I will truly test it’s flop-proofability…

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